Chilean Raspberry Kuchen

This Chilean Raspberry Kuchen recipe was shared with me a long time ago in a forum. It is the easiest version of this fruit pies and with the classic white custard. The big difference with other versions of more elaborate Chilean Kuchens is that it does not include eggs in the custard or ricotta or cream, that makes it very affordable. So just by using things that one usually has in the refrigerator, you can be enjoying this raspberry kuchen today.

It is a simple and delicious recipe. You could add a layer of crumbs on top or use other fruits in season or canned fruit, without the juice. I hope you try it.

Chilean Raspberry Kuchen

for a kuchen of 9″ in diameter, 10 portions
Ingredients:

For the dough,

115 grams of butter at room temperature

1/2 cup of granulated sugar

1 egg

1 teaspoon baking powder

1 cup of all-purpose flour

Preheat the oven to 190C or 375F.
Butter a 9″ springform cake pan.
In a bowl working with a fork, combine the butter with the sugar until they form a paste. Add the egg and vanilla, mix.
Add the flour with the baking powder and mix until it forms a soft dough.
Using your fingers or a spoon, spread the dough until it covers the entire bottom of the cake pan.
Bake for 20 minutes until golden brown.

For the filling,

700 ml or 3 cups of milk, better if they use whole

1/2 cup of cornstarch

1/2 cup of sugar

1 stick of cinnamon 4-6 cm.

2 cups of raspberries

While the dough is cooking, dissolve the cornstarch in the cold milk, add the sugar and cinnamon and cook over medium heat, stirring all the time when it starts to thicken. Let it boil for a minute.
Place the raspberries in a layer on top of the baked dough.
Add the custard on top. Spread.
Return to the oven for 20-25 minutes until the surface browns. It’s going to inflate in the oven, it’s normal.
Allow cooling entirely in the oven.
Dust the Kuchen with powdered sugar just before serving. Keep cold.